Food Systems

Climate Action Group

Mission

The Dining Services and Food Vendors Climate Action Group will measure and reduce all food and drink-related scope 3 emissions associated with procurement and waste.

Participants

Co-Chairs

Crystal Lopez

Associate Vice Chancellor of Campus Operations and Special Projects, RU-N

Thomas Lott

Assistant Food Buyer, Dining Services, RU-NB

Thomas has been with Rutgers University for over twenty years. After graduating from the Environmental Sciences Program with a degree in Meteorology at Cook College in 2001, he began his professional career with Rutgers Dining Services as a Dining Hall Supervisor. He moved into the Food buyer's Office as the Assistant Buyer ten years ago. Thomas's interest in climatology and environmental sciences was sparked during his youth when he worked on his grandparents' dairy farm in Sussex County, NJ. He is excited to bring his diverse background to the Office of Climate Action.

Members

Allison Brown, Registered Dietitian Nutritionist, Dining Services/NJ Institute for Food, Nutrition & Health, RU-NB
Alexandra Ceribelli, Chef, Harvest cafe, RU-NB
Sandra Draper, Director of Catering, Gourmet Dining, RU-N
Xiaotong Du, Doctoral student, School of Communication and Information, RU-NB
Kathryn DuPlessis, Director of Dining, Gourmet Dining, RU-C
Serpil Guran, Director, Rutgers EcoComplex
Bruce Johnson, Business Manager, Dining Services, RU-NB
Xenia Morin, Associate Teaching Professor, School of Environmental and Biological Science, RU-NB
Emily Razak, Undergraduate Student, School of Environmental and Biological Science, RU-NB
Lynn Riker, Administrator, Dining, RU-N
Jessica VanWie, Graduate Student, School of Graduate Studies, RU-NB
Marina Vineis, Nutrition Specialist, Rutgers Dining Services, RU-NB

Scope:

Develop a data collection system/methodology that will allow for comprehensive and consistent reporting of Scope 3 emissions associated with food systems.
Reduce indirect (Scope 3) emissions associated with dining services and food service vendors by at least 30% by 2030
- Menu changes (e.g. more “Plant Forward” diet)
- Adopt a climate-friendly food labeling system
- Increase use of reusable water bottles and hydration stations
- Continue supporting locally sourced fresh products
- Explore anaerobic digestion and/or commercial composting with the local
  communities